Effect of cross-linking with Aloe vera gel on surface and physicochemical properties of edible films made from plantain flour

Autores
Gutiérrez Carmona, Tomy José; González, Gema
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Films made from plantain flour with incorporation of different concentrations (0, 2, 4 and 6 %) of a natural filler (Aloe vera gel - Av gel) were obtained by the casting method. The aim of this paper was to characterize the surface and physicochemical properties on plantain flour edible films. The average molecular weight, moisture, infrared spectroscopy, contact angle and mechanical properties were determined. Also, microstructural characterization was performed by atomic force microscopy and scanning electron microscopy. The Av gel produced cross-linking on the starch that is found in plantain flour, resulting in films with the following characteristics: smoother, more transparent, more rigid and plastics, less moist and with more hydrophobic surfaces. Finally, the surface properties of these materials were defined by the surface energy of material, which depends on the intermolecular interactions such as van der Waals-type interactions (hydrogen bond) and new bonds (cross-linking) formed between biopolymeric chains (plantain flour).
Fil: Gutiérrez Carmona, Tomy José. Universidad Central de Venezuela; Venezuela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina
Fil: González, Gema. Instituto Venezolano de Investigaciones Científicas;
Materia
Edible Films
Cross-Linking
Natural Fillers
Surface
Nivel de accesibilidad
acceso abierto
Condiciones de uso
Atribución-NoComercial-CompartirIgual 2.5 Argentina (CC BY-NC-SA 2.5 AR)
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/31806

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spelling Effect of cross-linking with Aloe vera gel on surface and physicochemical properties of edible films made from plantain flourGutiérrez Carmona, Tomy JoséGonzález, GemaEdible FilmsCross-LinkingNatural FillersSurfacehttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1https://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1Films made from plantain flour with incorporation of different concentrations (0, 2, 4 and 6 %) of a natural filler (Aloe vera gel - Av gel) were obtained by the casting method. The aim of this paper was to characterize the surface and physicochemical properties on plantain flour edible films. The average molecular weight, moisture, infrared spectroscopy, contact angle and mechanical properties were determined. Also, microstructural characterization was performed by atomic force microscopy and scanning electron microscopy. The Av gel produced cross-linking on the starch that is found in plantain flour, resulting in films with the following characteristics: smoother, more transparent, more rigid and plastics, less moist and with more hydrophobic surfaces. Finally, the surface properties of these materials were defined by the surface energy of material, which depends on the intermolecular interactions such as van der Waals-type interactions (hydrogen bond) and new bonds (cross-linking) formed between biopolymeric chains (plantain flour).Fil: Gutiérrez Carmona, Tomy José. Universidad Central de Venezuela; Venezuela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; ArgentinaFil: González, Gema. Instituto Venezolano de Investigaciones Científicas;Springer2016-10-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/31806González, Gema; Gutiérrez Carmona, Tomy José; Effect of cross-linking with Aloe vera gel on surface and physicochemical properties of edible films made from plantain flour; Springer; Food Biophysics; 12; 1; 6-10-2016; 11-221557-1858CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007/s11483-016-9458-zinfo:eu-repo/semantics/altIdentifier/doi/10.1007/s11483-016-9458-zinfo:eu-repo/semantics/openAccessAtribución-NoComercial-CompartirIgual 2.5 Argentina (CC BY-NC-SA 2.5 AR)https://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:35:49Zoai:ri.conicet.gov.ar:11336/31806instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:35:50.224CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of cross-linking with Aloe vera gel on surface and physicochemical properties of edible films made from plantain flour
title Effect of cross-linking with Aloe vera gel on surface and physicochemical properties of edible films made from plantain flour
spellingShingle Effect of cross-linking with Aloe vera gel on surface and physicochemical properties of edible films made from plantain flour
Gutiérrez Carmona, Tomy José
Edible Films
Cross-Linking
Natural Fillers
Surface
title_short Effect of cross-linking with Aloe vera gel on surface and physicochemical properties of edible films made from plantain flour
title_full Effect of cross-linking with Aloe vera gel on surface and physicochemical properties of edible films made from plantain flour
title_fullStr Effect of cross-linking with Aloe vera gel on surface and physicochemical properties of edible films made from plantain flour
title_full_unstemmed Effect of cross-linking with Aloe vera gel on surface and physicochemical properties of edible films made from plantain flour
title_sort Effect of cross-linking with Aloe vera gel on surface and physicochemical properties of edible films made from plantain flour
dc.creator.none.fl_str_mv Gutiérrez Carmona, Tomy José
González, Gema
author Gutiérrez Carmona, Tomy José
author_facet Gutiérrez Carmona, Tomy José
González, Gema
author_role author
author2 González, Gema
author2_role author
dc.subject.none.fl_str_mv Edible Films
Cross-Linking
Natural Fillers
Surface
topic Edible Films
Cross-Linking
Natural Fillers
Surface
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Films made from plantain flour with incorporation of different concentrations (0, 2, 4 and 6 %) of a natural filler (Aloe vera gel - Av gel) were obtained by the casting method. The aim of this paper was to characterize the surface and physicochemical properties on plantain flour edible films. The average molecular weight, moisture, infrared spectroscopy, contact angle and mechanical properties were determined. Also, microstructural characterization was performed by atomic force microscopy and scanning electron microscopy. The Av gel produced cross-linking on the starch that is found in plantain flour, resulting in films with the following characteristics: smoother, more transparent, more rigid and plastics, less moist and with more hydrophobic surfaces. Finally, the surface properties of these materials were defined by the surface energy of material, which depends on the intermolecular interactions such as van der Waals-type interactions (hydrogen bond) and new bonds (cross-linking) formed between biopolymeric chains (plantain flour).
Fil: Gutiérrez Carmona, Tomy José. Universidad Central de Venezuela; Venezuela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina
Fil: González, Gema. Instituto Venezolano de Investigaciones Científicas;
description Films made from plantain flour with incorporation of different concentrations (0, 2, 4 and 6 %) of a natural filler (Aloe vera gel - Av gel) were obtained by the casting method. The aim of this paper was to characterize the surface and physicochemical properties on plantain flour edible films. The average molecular weight, moisture, infrared spectroscopy, contact angle and mechanical properties were determined. Also, microstructural characterization was performed by atomic force microscopy and scanning electron microscopy. The Av gel produced cross-linking on the starch that is found in plantain flour, resulting in films with the following characteristics: smoother, more transparent, more rigid and plastics, less moist and with more hydrophobic surfaces. Finally, the surface properties of these materials were defined by the surface energy of material, which depends on the intermolecular interactions such as van der Waals-type interactions (hydrogen bond) and new bonds (cross-linking) formed between biopolymeric chains (plantain flour).
publishDate 2016
dc.date.none.fl_str_mv 2016-10-06
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/31806
González, Gema; Gutiérrez Carmona, Tomy José; Effect of cross-linking with Aloe vera gel on surface and physicochemical properties of edible films made from plantain flour; Springer; Food Biophysics; 12; 1; 6-10-2016; 11-22
1557-1858
CONICET Digital
CONICET
url http://hdl.handle.net/11336/31806
identifier_str_mv González, Gema; Gutiérrez Carmona, Tomy José; Effect of cross-linking with Aloe vera gel on surface and physicochemical properties of edible films made from plantain flour; Springer; Food Biophysics; 12; 1; 6-10-2016; 11-22
1557-1858
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007/s11483-016-9458-z
info:eu-repo/semantics/altIdentifier/doi/10.1007/s11483-016-9458-z
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
Atribución-NoComercial-CompartirIgual 2.5 Argentina (CC BY-NC-SA 2.5 AR)
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv Atribución-NoComercial-CompartirIgual 2.5 Argentina (CC BY-NC-SA 2.5 AR)
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Springer
publisher.none.fl_str_mv Springer
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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